Fried Oysters in Endive Leaves

It’s the most wonderful time of the year—for oysters! These scrumptious Fried Oysters in Endive Leaves are served with a creamy Louisiana rémoulade sauce. 

Fried Oysters in Endive Leaves

Makes 12

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Ingredients Method

Ingredients

  

• ¼ cup prepared rémoulade sauce
• ½ 8-ounce package cream cheese, softened
• 1 cup all-purpose flour
• ½ cup yellow cornmeal
• 1 teaspoon Cajun seasoning
• 12 fresh oysters shelled, drained, and patted dry
• 4 cups canola oil plus more as needed for frying
• 12 fresh endive leaves
• Garnish: sliced green onions

Method

 

1. In a small bowl, stir together rémoulade and cream cheese until very smooth; set aside.
2. In a medium bowl, combine flour, cornmeal, and Cajun seasoning. Add oysters, and toss to coat completely.
3. In a medium saucepan, pour oil to a depth of 3 inches. Heat oil over medium-high heat until a deep-fry thermometer registers 350°. Working in batches, fry oysters until golden brown, about 2 minutes. Drain on paper towels; keep warm.
4. Spread cream cheese mixture into bottom of each endive leaf. Top each with 1 fried oyster. Garnish with green onions, if desired. Serve immediately.

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